Mini Pumpkin Cake Donuts – Baked Pumpkin Doughnuts
These mini pumpkin cake donuts are bite-size treats that can be very addictive. Can you get a simple and easy recipe for baked pumpkin donuts in 20 minutes? Packed with fall flavors of pumpkin and pumpkins spice these are great to give as gifts to family and friends or to make for kids Halloween party.
We have a pumpkin kinda month here in our home. From deep-fried cinnamon sugar pumpkin donuts and cream cheese topped pumpkin cupcakes to pumpkin creme brûlée and pumpkin souffle. Best part? the kids don’t even believe these have pumpkin in there. So tasty mama. Well, I’m happy.
I have to ask. What is your favorite pumpkin dessert? If I had to pick one I’d say my pumpkin coconut cake. I love the combination of pumpkin and coconut but also the coconut caramel glaze on that is just irresistible.
Anyway, I just had to share these mini pumpkin cake donuts with you. I made these for the kids’ playdate recently and they were gone in an instant. I should have made two batches but I didn’t think one batch would be less for 8 kids. Well, there were three flavors, cinnamon sugar, pink candy melts, and dark chocolate. So everyone had to taste every flavor.
About these cake donuts
The batter is oil-based very light and airy. They just melt in your mouth so I would highly recommend making extra. They do taste absolutely delicious on their own with or without any coating or glaze. I highly recommend you can make just one flavor with one batch or you will have very few of each flavor. As a family, we have to make all three flavors. I love cinnamon sugar, Rhea loves dark chocolate and Aadi loves the pink candy melts.
Let’s talk ingredients and substitutes (Save/Pin)
- All-purpose flour – yes, regular plain flour is all you need for these cupcakes. Do not use any self-raising as those contain more leavening.
- Oil – I like the light and airy texture the oil gives these cupcakes. You can use 1/2 cup butter or margarine if you want but I’d rather you use oil.
- Sugar – I prefer to use white so I can keep the color of the pumpkin puree in the cupcakes. Brown does take nice but add a caramel taste as well as color to them.
- Pumpkin puree – you can use canned puree for this of course. I’m always excited about fresh pumpkins in the season so I tend to make my own homemade pumpkin puree with fresh season pumpkins. As you can see it’s deeper in color as well as thicker than canned. But as long as you keep the same quantity you will be ok with either or.
- Pumpkin spice– you don’t see me add pumpkin spice in the video because it’s been added to the puree. If you don’t like pumpkin spice you can also add cinnamon, ground ginger, and nutmeg. By the way, you can make your own pumpkin spice at home. Chances are you already have the spices required to make the spice mix.
- Vanilla Extract – always use a good quality vanilla extract. I know it’s expensive which is why I make my own vanilla extract, vanilla bean paste as well as vanilla sugar.
- Chocolate and candy melts’ – you can use whichever chocolate you love to eat. Candy melts are great because they come pre-colored but white chocolate with candy colors is also a great alternative.
Useful Tips and Tools
- A large Mixing Bowl to perpare the batter
- I prefer to measure my ingredients with a Kitchen scale rather than measure by volume
- It’s best to use Measuring spoons and measuring cups rather than to guess the amounts.
- A Whisk works best to ensure everything is well combined.
- I like to use a Spatula to scrape the sides of the bowl.
How to Make Mini Pumpkin Cake Donuts – Baked Pumpkin Doughnuts (Save/Pin)
Prepare batter
- Preheat the oven at 170 C 350 F
- Combine dry ingredients and set aside.
- In a bowl – whip eggs with sugar until sugar is almost dissolved
- Add the oil, continue to mix well
- Next, add the vanilla
- Followed by the pumpkin puree
- Lastly, add in the flour and mix to a smooth batter.
- Pour the batter in a piping bag and fill the donut pan slots about 2/3
- Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean.
- Cool completely on a baking rack before decorating
Coating / Glaze
- Melt the candy melts and dark chocolate
- Add Cooking oil if it’s too thick (not too much)
- Dip each donut in candy melts or dark chocolate
- Scrape off excess drips on the edge of the bowl.
- Sprinkle with sprinkles.
Coating
- Combine the caster sugar and cinnamon sugar well.
- Lightly brush the donuts with melted butter and dip them in the cinnamon-sugar mixture.
- Enjoy!
Frequently asked questions
These baked pumpkin donuts will stay fresh at room temperature for 2 to 3 days. Longer if wrapped well and kept in the fridge for up to 5 days.
Absolutely, this batter will make about 12 large donuts
Yes, you can substitute the pumpkin puree with sour cream and make these vanilla cake donuts
Yes, these work well with sweet potato puree as well to make sweet potato cake donuts.
Well, I have given you cinnamon-sugar and the chocolate glaze but you can use a classic sugar glaze. Take 1 cup powder sugar with 2 tbsp milk and 1 tsp vanilla. Mix well. Then dip the donuts in.
I have also given you a Tiramisu glaze and Dulce De leche glaze when I shared my Tiramisu donuts and Dulce de leche donuts
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Mini Pumpkin Cake Donuts Recipe
Print Pin RateDescription
Ingredients
For the batter
Dry ingredients
- 225 grams (1.8 cups) All-purpose flour
- 1 tsp (1 tsp ) Baking powder
- 1/2 tsp (0.5 tsp ) Baking soda
- 1/2 tsp (0.5 tsp ) Salt
- 1 tsp (1 tsp ) Pumpkin Spice
Wet Ingredients
- 2 (2 ) Eggs Large
- 200 grams Sugar
- 90 ml (0.4 cups) Cooking oil
- 75 ml (75 ml) Pumpkin puree
- 1 tsp (1 tsp ) Vanilla Extract
Coating/Glaze
For the Cinnamon sugar
- 3 tbsp (3 tbsp) Butter melted
- 50 grams (1.76 oz) Caster sugar
- 1/4 tsp (0.25 tsp ) cinnamon powder
For the Chocolate Glaze
- 100 grams (3.53 oz) Candy melts pink
- 100 grams (3.53 oz) Chocolate dark
- 2 tbsp (2 tbsp) Cooking oil optional
- 1/4 cup (0.25 cup) Sprinkles
Instructions
Prepare batter
- Preheat the oven at 170 C 350 F
- Combine dry ingredients and set aside.
- In a bowl – whip eggs with sugar until sugar is almost dissolved
- Add the oil, continue to mix well
- Next, add the vanilla
- Followed by the pumpkin puree
- Lastly, add in the flour and mix to a smooth batter.
- Pour the batter in a piping bag and fill the donut pan about 2/3
- Bake for about 12 to 15 minutes or until a skewer inserted in the center comes out clean.
- Cool completely on a baking rack before decorating
Chocolate Glaze
- Melt the candy melts and dark chocolate
- Add Cooking oil if it’s too thick (not too much)
- Dip each donut in candy melts or dark chocolate
- Scrape off excess drips on the edge of the bowl.
- Sprinkle with sprinkles.
Coating
- Combine the caster sugar and cinnamon sugar well.
- Lightly brush the donuts with melted butter and dip them in the cinnamon sugar mixture.
- Enjoy!
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
More donut recipes
- Best Fried Chocolate Glazed Donuts
- Cinnamon Sugar Pumpkin Donuts
- Classic Jelly Donuts – Mini-Jam Doughnuts
- Best Jam Doughnuts aka Jam Sufganiyot
- Mini Pumpkin Cake Donuts
- Chocolate glazed Doughnuts
- Cinnamon Sugar Donuts
- Fried Tiramisu Donuts
- Filled Tiramisu Doughnuts – Tiramisu Cream Filled Sufganiyot
- Fried Dulce De Leche Donuts
More Pumpkin Recipes
- Easy pumpkin cupcakes
- Pumpkin creme brûlée
- Classic Pumpkin Souffle.
- Best Pumpkin muffins
- Pumpkin Cream Cake with whipped cream buttercream
- Easy Pumpkin Spice Cake – with no-butter cream cheese frosting
- Pumpkin Spice Latte Cake with Maple Buttercream
- Pumpkin Cafe Latte Cake
- Pumpkin Spice Caramel Apple Dessert
- Pumpkin Spice Mix
- Triple chocolate pumpkin tart
- Pumpkin Pie Chocolate Tarts
- Moist Pumpkin Coconut Cake
- White Chocolate Pumpkin Caramel Tarts
veer
If i want to make a plain donut with no purees added, what can i replace for the pumpkin puree?? Am looking out for the baked plain (vanilla) donut recipe??
Veena Azmanov
Hey Veer. You can add sour cream to this recipe instead of pumpkin puree. Thanks
veer
All the batter is not enough for the 8 donuts 🙁 shall i have the remaining batter rest till the first batch gets cooked? bcos when cake making the batter should not rest for more than 5minutes i heard, please advice, how long the batter can rest before it goes into the oven, thnk you very muchhh!!!!!!!! we all like your recipes very much 🙂
Veena Azmanov
Yes, usually oil based batters should not be kept long. But I think since it’s donuts it should be ok. They do bake quicky
Melissa
Can you believe I have NEVER had a pumpkin donut?! WHAT how is that possible, I love anything pumpkin!! I am also loving that these donuts are baked, gives them a healthier advantage to the fried ones we normally eat.
Veena Azmanov
Oh, you must have pumpkin donuts. I love these mini ones too.
Jyothi Rajesh
Oh lovely. Those pumpkin doughnuts looks absolutely delicious. I’m sure it will be a big hit among kids. Another amazing pumpkin recipe for fall celebration
Veena Azmanov
Yes, the kids really loved it.
Dan Zehr
These donuts are incredibly cute! I want to thank you for this great recipe! Looks very tasty. I definitely want to try it.
Veena Azmanov
Thank you, Dan. So happy you like them.
Mahy Elamin
Wow and wow, this is so delicious and it makes my mouth watering. My whole family would go crazy for these!
Veena Azmanov
Thank you, Mahy. I think you will enjoy these.
Ellen
Because they are mini that means I can eat more, right? My family will love these.
Veena Azmanov
yeah, I always mini so I can eat more too.
Noel Lizotte
So cute! So Fun! I won’t feel guilty about eating 4 or 5 donuts during coffee break with these mini donuts!
Veena Azmanov
Thank you, Noel. I think you will love these.
Lauren Vavala
Ohhh I have not yet had pumpkin donuts so these are a definite must make! That chocolate icing is calling my name!
Veena Azmanov
Thank you, Lauren you must try.
Claudia Lamascolo
oh these look so delicious and I love the pink one with sprinkles I think I will make them for the breast cancer awareness benefit. Those are perfect!! thanks for posting that!
Veena Azmanov
Thank you, Claudia. That sounds like a great cause.
Helen
I adore these – so pretty and so seasonal. The question is which one to go for first? Pink, chocolate or naked?
Veena Azmanov
I hear you. I love the naked very much too.
Marisa Franca
I love the mini-donuts!! I can have several varieties and not feel guilty. I wish I had several right now. I’m drinking some coffee for my afternoon break and those donuts would be a welcome treat. I really haven’t done too much pumpkin yet and I think it’s about time. I’m pinning.
Veena Azmanov
Me too, Marisa. Love mini donuts.
Denise
These would be perfect with a good cup of coffee or tea right now…..wish I had one right now too! Looks perfect for a cold fall weekend.
Veena Azmanov
Absolutely, Denise. Thanks
Jolina
These look delicious Veena! I can’t get enough of pumpkin in the fall. It’s really hard to pick just one favourite pumpkin dessert….it won’t be fair to the others lol. I love them all! 🙂
Veena Azmanov
Absolutely, Jolina. It’s hard to make just one flavors so we have to make it all.
Gloria
These donuts look so good. Homemade is best, especially baked donuts. Love the flavours here. I would love these with my morning coffee (and afternoon latte). My grandkids would love them as an after-school treat.
Veena Azmanov
Thanks, Gloria. Yes, I do love both baked and fried. These are really delicious.